Casserole with eggplant and white beans

Name: casserole with eggplant and white beans
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 3 eggplant; 3 el (olive oil; 125 g Mozzarella; 75 g Parmigiano Reggiano; 15 g fresh basil; 540 g white beans with tomato; 1 ciabatta

Oven dish with aubergine, mozzarella, basil, white beans with tomato and Parmigiano Reggiano, served with ciabatta.

Ingredients

Kitchen Stuff

1 baking paper
1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 220 ° C. Cut the aubergines into long slices of ½ cm.
Place the slices on a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.
Bake for about 10 minutes in the oven.
Meanwhile cut the mozzarella into thin slices, grate the Parmesan cheese and cut the basil coarsely.
Remove the eggplants from the oven. Cover the bottom of the greased baking dish with 1/3 of the aubergines.
Divide here half of the beans with tomato, half of the mozzarella, 1/3 of the basil and 1/3 of the aubergines.
Repeat and sprinkle with the Parmesan cheese.
Bake in the middle of the oven in about 25 minutes until golden brown and done. Remove from the oven and sprinkle with the rest of the basil.
Serve with the ciabatta.